Pork Chops Braised in White Wine

I cut the recipe in half but kept the sauce the same amount. I did use fresh rosemary and added mushrooms and some very sliced thin shallots to the garlic as the chops were cooking...wonderful chops and wonderful sauce...definately a keeper. Made for Zaar Alphabet Soup Tag game.

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I was a little leery because rosemary is not my favourite herb, but this was very tasty indeed. I would make this again. I cooked the dish in a non-stick skillet, so I think I could have cut down on the oil and butter some. Yes, I used butter, not being a margarine fan. Also, I am on a low-salt diet, so I didn't add the entire salt amount. My aunt thought this was quite tasty as well. We'll be making this again. I think I should invest in a mortar and pestle so I can grind the rosemary into a more fine powder. Thanks for the great recipe, TXOLDHAM.

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I was going to post this recipe as a private recipe since the page from my book "Recipes: The Cooking of Italy, Foods of the World - Time Life" dated 1968 is getting very hard to read from overuse and I found the same same recipe here. I really like this pork chop recipe and have been making this recipe for almost 40 years. I find it best to use Niman's pork chop as well as using freshly chopped rosemary instead of dry if you have an access to fresh rosemary. This is a comfort food and goes really well with many sides. The original recipe used butter instead of margarine and that's how I make mine.

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Very good. Love the seasoning for this! I subbed apple juice for the white wine b/c I also paired KateL Recipe#334802 with this. Made for I Recommend game. Thanks TXOLDHAM for posting.

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this was a very tasty yet simple dish to make. i subbed imitation butter flavor for the butter and lots of garlic powder in lieu of real garlic. i also added mushrooms to the sauce. the white wine sauce with mushrooms was excellent over rice (and probably my favorite part!) i probably eat pork twice a year - this is the recipe i will be using. though i might use sherry next time as another reviewer suggested.

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one of my favorite new recipes!

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"When will you make this again?" DH asks longingly. This recipe may have convinced him that I could really cook. I have been making this for years, and make extra sauce to pour over rice and vegetables. I use dry sherry; it does not require refrigeration, but does the job admirably. It's very easy, but it's a winner.

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Gotta say, it was really tasty. My husband LOVED it (even though he's not a fan of "little sticks" in his food...ha! I found it a bit too salty, so I'll cut back on the salt next time. Definitely going into rotation though.

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Not for those who like mild recipes!! Full of flavor and BOLD. Will be making again soon, and if you're a garlic lover like me, I recommend doubling the garlic!

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